1 lb. med. shrimp, uncooked
1 tbsp. pickling spices
1 tbsp. Dijon-style mustard
1 tsp. prepared horseradish
1/4 c. vegetable oil
1/2 tsp. salt
1/4 tsp. celery salt
1/2 c. white wine vinegar
2 green onions, sliced

Pull shrimp from shells; discard shells. In a 2 quart saucepan, cover shrimp and pickling spices with water. Bring to a boil, simmer over medium heat about 2 minutes. Strain water, leaving spices on shrimp; set aside.

In a small bowl combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. Serve cold.